Now that summer is finally upon us it’s time to start flexing our cooking skills. Our Morso Forno is so versatile you can cook pretty much anything you can think of. From bread, pizza or a leg of lamb cooked to perfection, it can do it all. With our Morso Forno Deluxe Package you will have everything you need for the perfect evening 3 course meal with your friends and family.
Here are 3 recipes to get you started.
Langoustine With Mango Salsa
4 Large or 6 Small Langoustines
salt and sugar
1 ripe mango
2 spring onions
2 ripe tomatoes
1 garlic clove
2 tbsp of good quality olive oil
Clip the shield of the tail of the langoustine and pull the meat out with tongs.
Sprinkle with salt and sugar and leave for 20 to 30 minutes.
In the meantime, heat the forno well.
Peel the mango and cut into cubes. Cut the tomatoes into small cubes and finely chop the spring onions, chili and garlic.
Mix together with the olive oil and maybe some honey and lime to taste.
Season with Salt and pepper.
Place the langoustines on the grill and place above the embers in the forno for around 5 minutes until the meat feels slightly firm.
Serve with the mango salsa & maybe some freshly baked bread too.
Grilled Flank Steak and Baked Potatoes with Truffle Butter
400g Flank Steak
Sprig of Rosemary
1 tbsp pink peppercorns
1 garlic clove crushed
2 baking potatoes
Salt and Pepper
1 tsp smoked paprika
½ peeled lemon
1 tsp truffle oil
Steak: Put the steaks in a freezer bag with the rosemary, pink peppercorns and garlic and let it stand for a couple of hours.
Potatoes: Rub the potatoes well with olive oil, salt and pepper. Wrap them up in kitchen foil and bake for around 45 minutes at 200 degrees.
Truffle Butter: Whisk the butter until light and airy and season with paprika, lemon zest, truffle oil and thyme.
Serving: Grill the steaks at a high temperature on both sides in a very hot pan or grill and roast for ¾ minutes at 200 degrees. Take the steaks out and rest in kitchen foil for 5 minutes. Cut and serve with the baked potatoes and truffle oil
Rhubarb Tarte Tatin
200g cane sugar
1 tart base
1 vanilla pod
200g mascarpone cheese
1 organic lemon
Heat the Forno well, not too hot.
Peel the rhubarb and chop roughly. Stir in ½ vanilla pod.
Melt the sugar in a pan or directly into the tin if you have one that can withstand heat.
When the sugar is melted, put the rhubarb into the tin and add a few dabs of butter.
Cover with the tart base and press it down well over the rhubarb. Prick with a fork.
Put the tart into the Forno. Baked for around 10 -15 minutes. Also turn a few time while baking to ensure it’s cooked evenly.
In the meantime, mix the mascarpone with lemon zest, vanilla and a little sugar to make a dessert cream to accompany the rhubarb tart.
Once the tart is golden and crisp on top it’s ready to be served. Serve with the mascarpone cream and garnish with a little mint.